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Friday, January 2, 2009

Quick Fix Chicken Paprikash

My refrigerator is packed to the rafters with leftovers. It's time for a salvage operation and until it's over no morsel is safe from the deft hands and sharp eyes of a woman on a mission. Once in, I found the remains of a chicken and peppers from a vegetable platter - in my world those are the components for a quick and easy Hungarian meal that is drop dead delicious and on the table in 30 minutes. This is an amazing recipe. When you read it there seems to be nothing to commend it, but once you try it you'll be hooked. I've called this Chicken Paprikash because it's made with sour cream and sour cream is what separates paprikash from it's cousin goulash. For best flavor you'll need both Hungarian sweet and hot paprika. You can, of course, cut back on the amount of butter and the type of sour cream you use in the dish, but there are so few ingredients it's beat to stick to the recipe as it's written. One other caution - don't let this sit around. The noodles will begin to soak up the sauce and the dish will be dry. I really hope you'll try this one. It's really tasty for something so easy to do. I make this a couple of times a year.

Directions:
1) Melt the butter in a large skillet. Add onion and saute until tender and lightly brown, about 5 minutes. Add red pepper and cook until tender, about 3 to 4 minutes longer. Stir in chicken broth and bring to a boil. Stir in sweet paprika, hot paprika and salt. Stir flour into sour cream and whisk into sauce until smooth; bring to a simmer. Taste and adjust seasoning if necessary.
2) Fold in chicken and noodles. Cook, stirring, over medium heat to warm chicken and noodles, about 3 minutes. Serve hot. Yield: 4 servings.

Oh leftovers...just waiting to be remade into other perfect dishes...I love that. This dish always reminds me of a Seinfeld episode where they went on and on about it...good memories. Wish i had some leftover chicken right about now.

I love this kind of dinner, I could eat it all the time. I am just starting to get an appreciation for the different kinds of paprika. I don't know how I didn't realize that there were different kinds before.

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